Many types of Yersinia enterocolitica have been isolated from animal, environmental, food, and human sources but their public health significance remains uncertain. Seventy two strains of Y. enterocolitica were tested for their abilities to invade HeLa cells. The typical clinical strains invade HeLa cells like the other species of invasive pathogens. This characteristic remains even in old stock cultures and can be temperature-sensitive like the motility characteristic. With the use of electron micrographs it was demonstrated that the bacteria were truly intracellular and not merely adhering to the HeLa cell membrane. The esculin-and salicin-positive typical clinical strains did not invade HeLa cells. None of 34 food and water isolates were invasive by this test. The negative Y. enterocolitica strains did not adhere to the cells and cause ambiguous results. The HeLa cell test is simple, inexpensive, rapid, and should prove useful marker for screening the Y. enterocolitica isolates.
Fimbriae were detached from Bordetella pertussis by mechanical shearing and purified by successive precipitations with ammonium sulfate, phosphate buffer (pH 6.0), and magnesium chloride. In each of these purification steps, the fimbriae aggregated into bundles as seen by electron microscopy. These aggregates could be disaggregated at pH 9.5. By electron microscopy, the purified fimbriae appeared as long filaments with a diameter of 5 nm. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of the purified fimbriae showed a single protein subunit with a molecular weight of 22,000. The purified fimbriae did not have hemagglutinating activity when assayed with several types of erythrocytes, and they were antigenically, chemically, and structurally distinct from the filamentous hemagglutinin of B. pertussis. The purified fimbriae were also identified as serotype 2 agglutinogens, since antibody to the purified fimbriae agglutinated B. pertussis strains serotyped as 1.2.4, 1.2.3, or 1.2.3.6 but did not agglutinate those serotyped as 1.3.6.
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